Summer is here!
While I don't particularly enjoy that aspect of the season, one of the things I do look forward to when summer finally arrives, is the fresh produce! The bright colors and flavors of summer fruits and vegetables really shine during the summer months. And the endless possibilities of summer dishes fill my brain with new ideas that have been dormant all winter long.
There is a local farm that has fresh produce stands all over Northern Indiana during the summer that my family and I always go to. They have everything you could think of during June, July and August; fresh tomatoes, watermelon, sweet corn, peppers, and so much more! I remember going there countless times growing up and getting a bushel of sweet corn with my mom. We would take it back home and everyone would gather around a bucket and shuck the corn for dinner. It was a bit tedious but so much fun and definitely worth it!
These Zucchini Spears are a simple, and unique way to use zucchini. The coating is wonderfully salty and crisp and highlights the zucchini's flavor nicely. I recommend trying this recipe this summer when zucchini are in full season. It works very pretty well as a side dish to a main meal like steak or grilled chicken or even the spaghetti and creamy tomato basil sauce I have here.
Parmesan Zucchini Spears
3 zucchini, cut into 3" spears
1/2 cup panko bread crumbs
1/2 cup powdered parmesan cheese
1/2 tsp. salt
1 tsp. black pepper
1 tsp. Italian seasoning
1 tsp. red pepper flakes
1 tsp. garlic powder
In a bowl add the bread crumbs, parmesan cheese, and spices and mix to combine.
Drizzle the zucchini spear in olive oil and mix to coat entirely.
Individually dredge the zucchini spears in the bread crumb mixture making sure to coat evenly on all sides.
Place the breaded zucchini on a parchment lined baking sheet in a single, even layer.
Put the finished spears in a 375 degree oven for 15-20 minutes, or until they are golden brown and fork tender.
Remove from the oven and eat immediately.